Step 1

Finely chop the garlic cloves and set aside.

Step 2

Heat the oil into low-medium heat in a small sauce pan.

Step 3

Add the chopped garlic and fry for 1-2 minutes.

Step 4

Add the chilli flakes, salt, and msg in. ( Oil temperature should be low-medium around 230°F before you add the chilli flakes. If the oil is too hot, let it sit for 2-3 minutes before you add the chilli flakes. )

Step 5

Stir well for 1-2 minutes until the garlic light brown then add a teaspoon of sesame oil.

Step 6

Turn off heat and let it cool down completely.

Step 7

Store in and air-tight jar once cool down.

Step 8

Crushed the garlic and grind the Sichuan peppercorns into the fine coarse.

Step 9

Mix chilli flakes, Sichuan peppercorns, salt, msg and sesame seeds in a bowl. Set aside.

Step 10

In a saucepan/pot, heat one cup of oil to low-medium heat.

Step 11

Add ginger slices, garlic, star anise, cinnamon and bay leaves and fry for 5-6 minutes until the garlic brown with low-medium heat.

Step 12

Remove all the spices and clear the oil.

Step 13

Turn off the heat, add the chilli flakes mixture, continue stir well for another 1-2 minute.( Oil temperature should be low-medium around 230°F before you add the chilli flakes. If the oil is too hot, let it sit for 2-3 minutes before you add the chilli flakes. )